Snickerdoodle Bundt Cake
This Snickerdoodle Bundt Cake turns a store bought yellow cake mix cake into a cinnamon swirled (and super moist) Bundt Cake!
LIKE THE COOKIE BUT IN CAKE FORM
I love using cake mixes and turning them into fabulous new creations. For this Snickerdoodle Bundt Cake, I took a yellow cake mix and doctored it up with some sweet pops of cinnamon and sugar to make it a spectacular cake! Plus, we top it all off with a homemade cream cheese frosting that really just takes it over the top. This cake will not taste like it started with a boxed cake mix at all!
FREQUENTLY ASKED QUESTIONS:
Yes it can. Just follow the baking times on the back of the cake mix box.
Don’t worry, you’re not the first person to forget to pull the cream cheese out of the fridge. If you need help softening your block of cream cheese, I have a post of on how to soften cream cheese fast. I also have a post on how to soften butter fast as well.
Sure. Try using a white cake mix, a butter cake or even a butter pecan cake mix.
Typically, this happens if you aren’t using room temperature ingredients. Your cream cheese and butter need to be fully at room temperature (not melted) to get that nice and smooth frosting.
Absolutely. If you wanted, it’s simple and easy enough to just change the extract or sugar in the frosting. Instead of using cinnamon, try using almond extract or maple extract.
You can also just use plain vanilla frosting, or trade it out for your favorite other frosting recipe. You could even grab a can of store-bought frosting!
Nope, this is great even without the frosting. I just think the frosting really takes it up a notch. But if you want a different topping, try sprinkling powdered sugar on top. Additionally, you could sprinkle some cinnamon sugar on top instead.
This cake is best if you place leftovers in an airtight container and refrigerate it up to 3-5 days. With the frosting, it has to be refrigerated.
Also, if you haven’t frosted it and want to freeze it, it should be good frozen for up to 3 months. When ready, remove it from the freezer and place in the fridge to thaw overnight before serving with fresh frosting.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow cake mix – or you can make a homemade Yellow Cake Mix if you don’t want to use a boxed cake mix. Note: You are not making the cake mix according to the package directions.
- instant vanilla pudding mix– make sure you grab the instant pudding box, not the Cook-n-Serve version.
- milk – I always prefer whole milk for baked goods.
- large eggs
- vegetable oil
- light brown sugar
- all purpose flour – adding flour to the cinnamon swirl mixture helps to keep it from sinking down to the bottom while baking.
- unsalted butter – if all you have is salted butter, that will be fine. There isn’t much salt in salted butter so it really won’t alter the taste.
- ground cinnamon
- cream cheese– softened to room temperature. You need it to be soft. If you forgot to set it out to soften, check out the FAQ section to see my favorite hack for softening it a bit faster.
- powdered sugar
- vanilla extract
HOW TO MAKE A SNICKERDOODLE BUNDT CAKE:
Preheat the oven to 350F degrees. Spray a 10-cup bundt pan with nonstick cooking spray (I prefer the kind with flour in it (Baker’s Joy) – works like a charm). In a large bowl, add the dry cake mix, dry vanilla pudding mix, milk, eggs and vegetable oil and stir until well combined. Pour cake batter into the prepared bundt pan.
In a separate mixing bowl, combine the cinnamon swirl ingredients (light brown sugar, flour butter and cinnamon). Drop small spoonfuls of the mixture onto the cake batter in the bundt pan and use a knife to swirl the cinnamon swirl mix into the cake.
Bake for about 40-45 minutes, or until a toothpick inserted comes out clean (the cake should also bounce back to the touch.) Allow the cake to cool in the pan for 15 minutes before removing from the bundt pan and transferring to a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting. With an electric or stand mixer, beat together the cream cheese and butter until smooth. Add the powdered sugar in increments (so it doesn’t fly everywhere) and continue to mix until well combined. Mix in the vanilla extract and cinnamon.
Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc bag with the tip cut off) to pipe the frosting onto the cake.
Slice and serve!
CRAVING MORE RECIPES?
- 7-Up Bundt Cake
- Carrot Bundt Cake
- Chocolate Pudding Bundt Cake
- Red Velvet Cheesecake Bundt Cake
- Pineapple Upside Down Bundt Cake
- Mint Chocolate Bundt Cake
- Gooey Butter Cake
- Copycat Crumbl Snickerdoodles
- Snickerdoodle Biscuits
- Apple Cinnamon Snickerdoodles
Snickerdoodle Bundt Cake
Ingredients
For the cake:
- 1 box yellow cake mix
- 3.4 ounce box instant vanilla pudding mix
- 1 cup milk
- 3 large eggs
- ½ cup vegetable oil
For the cinnamon swirl:
- ½ cup light brown sugar
- ⅓ cup all purpose flour
- ⅓ cup unsalted butter, melted
- 1 Tablespoon ground cinnamon
For the cream cheese frosting:
- 8 ounce block cream cheese, softened to room temperature
- ⅓ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick cooking spray (I prefer the kind with flour in it – works like a charm!)
- In a large bowl, add 1 box yellow cake mix, 3.4 ounce box instant vanilla pudding mix, 1 cup milk, 3 large eggs and ½ cup vegetable oil and stir until combined well.
- Pour cake batter into the prepared bundt pan.
- In a separate mixing bowl, combine ½ cup light brown sugar, ⅓ cup all purpose flour, ⅓ cup unsalted butter, melted and 1 Tablespoon ground cinnamon and mix well.
- Drop small spoonfuls of the mixture onto the cake batter in the bundt pan and use a knife to swirl the cinnamon swirl mix into the cake.
- Bake for about 40-45 minutes, or until a toothpick inserted comes out clean (the cake should also bounce back to the touch.)
- Allow the cake to cool in the pan for 15 minutes before removing from the bundt pan and transferring to a wire rack to cool completely.
- Meanwhile, prepare the cream cheese frosting. With an electric or stand mixer, beat together 8 ounce block cream cheese, softened to room temperature and ⅓ cup unsalted butter, softened to room temperature until smooth. Add 2 cups powdered sugar in increments (so it doesn’t fly everywhere) and continue to mix until well combined.
- Mix in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon.
- Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc bag with the tip cut off).
- Pipe on the frosting or spread it on the cake. Slice and serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Note: you are not making the cake mix according to package directions. Just follow the ingredients and directions I have here.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Delicious. Moist. I halved the frosting and it was perfect.
I made this today and it came out so moist and delicious.
Love hearing that Jean! Thanks so much for coming back to comment!
This is the best ever
Thank you! So happy you liked it!